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Lemon Chicken and Rice



  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1 medium onion, chopped
  • 1 large carrot, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons butter or margarine
  • 2 tablespoons cornstarch
  • 1 (14 1/2 ounce) can chicken broth
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt, optional
  • 1 1/2 cups uncooked instant rice
  • 1 cup frozen peas


  1. In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is no longer pink.
  2. In a bowl combine cornstarch, broth, lemon juice and salt if desired until smooth. Add to skillet and bring to a boil.
  3. Cook and stir for 2 minutes or until thickened. Add rice and peas.
  4. Remove from the heat; cover and let stand for 5 minutes.

Serves 6.

Nutritional Analysis: One serving (prepared with reduced-fat margarine and low sodium chicken broth and w/o salt) equals: 235 calories, 156 mg sodium, 43 mg cholesterol, 27 gm carbohydrate, 20 gm protein, 5 gm fat

Diabetic Exchanges: 2 lean meat, 1 1/2 starch. 1 vegetable


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